“We combine all the quality of our organic cacao from Pangoa, Peru, with the warm naturally smoked chili pepper. We are fascinated by the flavour experience of this chocolate. A touch of sweet, a brief spicy sensation and a smoky note to finish. A complete experience of flavours in just one chocolate bar!”
AWARD: BRONZE MEDAL – 2020 ACADEMY OF CHOCOLATE AWARDS LONDON.
Mark Gerrits travelled the world until he fell in love with the Amazon. He ended up working in cacao communities in Ecuador and discovered the wonder of making chocolate. The idea of ÓBOLO was born and in 2013 Mark made his first batch of chocolate. Two years later the factory opened, still the only one in Chile. Spare a thought for South America right now. Now in lock-down, the team is avoiding public transport and their head chocolate maker is enduring an uphill 1 hour bike ride to work (he has a shower before starting) - at least it’d be fun getting home! See more